Goan Vindaloo Chicken Curry

A tangy and aromatic Goan-style chicken curry inspired by the Portuguese carne de vinha d’alhos. This version balances the heat of chillies with the sourness of vinegar and the sweetness of tamarind, giving a bold yet beautifully rounded flavour that celebrates Goa’s coastal spice heritage.

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Ingredients

black mustard seeds 1 tsp
ground fenugreek ½ tsp
cumin seeds ½ tsp
coriander seeds 1 tbsp
black peppercorns 1 tsp
cloves 3
cardamom pods 4
ginger 10 g (peeled)
garlic cloves 6 (peeled)
cinnamon stick 1
tamarind sauce 1 tbsp
ground turmeric ½ tsp
tomato purée 1 tsp
white wine vinegar 60 ml
onion 2 (chopped)
green chillies 3 (chopped)
diced chicken breast 400 g (chopped)
basmati microwave rice 500 g
fresh coriander 10 g (chopped)
sugar 1 tsp
garam masala ½ tsp

Method

Prepare the Vindaloo paste

Grind the black mustard seeds, ground fenugreek, cumin seeds, coriander seeds, black peppercorns, cloves, cardamom pods, ginger, garlic cloves, cinnamon stick, tamarind sauce, ground turmeric, tomato purée and white wine vinegar.
Add a few tablespoons of water until smooth. Use water sparingly as there is vinegar in the paste too.

Cook the curry

Chop the onions.
Heat a dash of oil in a non-stick pan on medium heat and fry the onions until golden brown, stirring frequently. This can take up to 8 -10 minutes or so.
Add the Vindaloo paste, optional pinch of Kashmiri red chilli powder, if using and salt. Fry briefly on medium heat until the sauce and the oil separates.
Add the diced chicken breast and fry on a high heat until the outside changes colour. Reduce the heat, cover, and cook until chicken is fully cooked, which can take 10 minutes or so.

Cook the rice & finish the curry

Cook the basmati microwave rice according to the packet instructions.
Chop the fresh coriander.
Stir in the sugar and green chillies, if using. Adjust salt if needed. Sprinkle the coriander on top and plate up with the rice.

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